The Art of Processing: Washed & Natural
At Limmu Kossa, we believe the processing method is where the true character of our coffee is revealed. We meticulously oversee both traditional methods to offer distinct and exceptional profiles.
Washed Process (or "Wet Processed"):
The Method: After harvesting, the cherry's skin and pulp are mechanically removed. The beans, still coated in their mucilage, are then fermented in water tanks for precisely 24-48 hours. This breaks down the sugars, after which they are thoroughly washed and moved to raised drying beds.
The Cup Profile: This method highlights the coffee's inherent clarity, brightness, and complexity. It results in a clean cup with pronounced acidity, elegant floral notes, and a defined structure. Our Washed Limmu Kossa is known for its articulate, tea-like characteristics.
Natural Process (or "Dry Processed"):The Method: The freshly harvested coffee cherries are carefully sorted and then spread out on vast raised African drying beds. They are sun-dried for up to 4 weeks, with constant turning to prevent spoilage. During this time, the fruit ferments and dries around the bean, imparting its deep, fruity sugars.
The Cup Profile: This ancient technique creates a coffee that is full-bodied, sweet, and intensely fruity. Expect a heavier mouthfeel, lower acidity, and bold flavors of berries, dark chocolate, and tropical fruit.
